A Mushroom Cream Sauce
Looking to elevate your next meal with something rich, earthy, and deeply flavorful? This wild mushroom cream sauce has you covered.
It’s a simple, satisfying way to bring restaurant-quality taste to your home kitchen. Whether you’re topping a steak, spooning it over pasta, or pairing it with roasted vegetables, this sauce adds instant luxury.
The star of the show is a mix of wild mushrooms. Think chanterelles, shiitakes, oysters, or whatever you can find at the market. They bring layers of flavor—woodsy, meaty, and slightly nutty.
A quick sauté in butter pulls out their best qualities. Then comes garlic, onions, and a good pour of cream. Everything simmers down into a velvety, golden sauce.
You don’t need fancy tools or hours of time. Just a pan, a handful of fresh ingredients, and about 30 minutes. The result? A rich, silky sauce that tastes far more complicated than it is.
This recipe keeps things approachable. It’s meant for home cooks who want great results without fuss. You’ll learn what mushrooms to use, how to coax out flavor, and when to finish it all off for the perfect texture. Let’s dive in—you’re going to want to make this again and again.
Wild Mushroom Cream Sauce Recipe
Ingredients
- 2 ounces pancetta or 2 strips of bacon - diced fine
- 2 tablespoons olive oil more if needed
- 2 tablespoons butter
- 1½ pounds wild mushrooms cleaned - stems removed & roughly chopped
- 1 small yellow onion diced fine
- 4 cloves garlic minced
- 1 tablespoon fresh thyme
- salt & pepper to taste
- 2½ cups heavy cream
- 1 teaspoon hot pepper flakes optional
- 1 cup Parmesan cheese freshly grated
Instructions
- Start by getting all your ingredients prepped before you start cooking. If you are serving this sauce with a pasta, get your water boiling.
- Heat up a large fry pan over medium heat before you start adding ingredients. I like to use a very large pan so I can add the pasta to the sauce rather than the other way around. If you don’t have a large enough pan, you can always combine the pasta and the sauce in a large bowl.
- When the pan is hot, add 1 tablespoon of each the butter and the olive oil. When that gets hot but is not smoking or burning, add the pancetta and cook for a few minutes until the Italian bacon is slightly browned. Don’t burn the pancetta!
- Next add the mushrooms and cook until they soften up. Mushrooms release a lot of liquid in the pan and cook down to nothing. You may be very surprised to see the difference in volume before and after you cook the mushrooms. Don’t worry, there will be plenty to give this sauce a great flavor. This should take about 6 – 8 minutes.
- When the mushrooms are just about soft, push them to the sides of the pan and make some room in the middle of the pan for the onion. First add the other tablespoons of butter and oil, then the diced onion and cook for about 3 minutes.
- Add the garlic and fresh thyme and cook an additional 2 – 3 minutes.
- Taste and season with salt and pepper to your liking.
- Now add the cream, crank up the heat to high and bring the cream to a boil. Don’t be afraid to let the cream come to a boil. Once it comes to a boil, turn down the heat and let the sauce simmer. Here’s a good time to add the hot pepper flakes if you are using them.
- You want to reduce the sauce to a consistency of your liking. You don’t want the sauce to thin but you don’t want it to thicken either. I find if it gets too thick, I can thin it with a little of the pasta water but try not letting it get to that point. Cookbooks will tell you to cook it until it is thick enough to coat the back of a spoon. Good advice but you should choose what’s best for you.
- Remember, you are going to add 1 cup of freshly grated Parmesan cheese and that will also help to thicken up the sauce.
- Taste and adjust the seasonings if needed.
- When the pasta is done and if your pan is big enough, add the pasta to the sauce and gently stir with a large kitchen spoon. You want to coat the pasta with the sauce and then serve. I like to have a little extra Parmesan cheese to serve at the table if people want it.
- You can transfer the pasta and wild mushroom sauce to a large bowl and serve it family style or plate individually. Again, it really has more to do with how you are serving it. Enjoy!
Helpful Tips for Preparing This Dish
| Tip | Why It Matters |
|---|---|
| Clean mushrooms with a damp cloth or soft brush | Preserves their texture and prevents them from absorbing too much water, which can make them soggy. |
| Use a mix of mushroom varieties | Combining mushrooms adds complexity and layers of flavor to the sauce. |
| Sauté mushrooms in batches | Prevents overcrowding, allowing mushrooms to brown instead of steam. |
| Deglaze the pan with white wine or sherry | Loosens flavorful browned bits and adds acidity to balance the richness of the cream. |
| Simmer cream gently | Reduces the sauce without curdling or scorching, resulting in a silky texture. |
| Season at the end | Prevents over-salting; mushrooms and cream can concentrate in flavor as they cook. |
| Add fresh herbs before serving | Finishing with thyme, parsley, or chives brightens and lifts the earthy flavors. |
Mushroom Selection to Go In This Dish
| Mushroom | Description | Why It Works |
|---|---|---|
| Chanterelle | Golden, trumpet-shaped mushrooms with a fruity, apricot-like aroma and a slightly peppery taste. | Adds elegant flavor and aroma; holds shape well when sautéed. |
| Shiitake | Brown-capped mushrooms with a meaty texture and bold, umami-rich flavor. | Deepens the savory base of the sauce; great texture in cream. |
| Oyster | Fan-shaped mushrooms with a delicate texture and mild, slightly sweet taste. | Balances bolder mushrooms; adds tenderness to the sauce. |
| Porcini | Thick, nutty mushrooms often used dried, with an intense earthy flavor. | Boosts richness and depth, especially when rehydrated and added with their soaking liquid. |
| Morel | Honeycomb-textured mushrooms prized for their deep, nutty, and smoky flavor. | Lends complexity and elegance to cream sauces; highly aromatic. |
| Hedgehog | Spiny undersides and a sweet, nutty flavor similar to chanterelles. | Offers firm texture and subtle sweetness; pairs beautifully with cream. |
The Sauce Itself
Wild mushroom cream sauce is a decadent culinary delight that elevates any dish it graces. Crafted from an assortment of earthy wild mushrooms, this sauce captivates the senses with its rich aroma and velvety texture.
Whether draped over pasta, smothering a succulent steak, or simply ladled onto crusty bread, its versatility knows no bounds. At its core, the sauce is a marriage of simplicity and sophistication.
The star of the show is undoubtedly the wild mushrooms, each variety contributing its unique flavor profile. From meaty portobellos to delicate chanterelles, the medley of mushrooms adds depth and complexity to the sauce, creating a symphony of earthy notes that dance on the palate.
To coax out the fullest flavor from the mushrooms, they are gently sautéed in butter or olive oil until they release their moisture and develop a golden-brown hue. This process caramelizes the natural sugars present in the mushrooms, intensifying their savory essence.
A splash of white wine or cognac deglazes the pan, infusing the sauce with a subtle acidity that balances the richness of the cream.
Speaking of cream, it serves as the luscious backdrop against which the mushrooms shine. Its silky smoothness envelops the palate, imparting a luxurious mouthfeel that is both comforting and indulgent.
Whether heavy cream or a lighter alternative is used, its role in the sauce is non-negotiable, providing the necessary richness and thickness to bind the ingredients together.
Aromatic herbs such as thyme, rosemary, or parsley add a fragrant dimension to the sauce, enhancing its complexity with their nuanced flavors. A hint of garlic or shallots lends a subtle pungency that harmonizes with the earthiness of the mushrooms, while a pinch of nutmeg or truffle salt elevates the sauce to new heights of gastronomic splendor.
The beauty of wild mushroom cream sauce lies in its ability to transform even the simplest of dishes into gourmet masterpieces. Whether served atop a bed of freshly cooked pasta, drizzled over grilled chicken, or spooned onto roasted vegetables, it never fails to impress with its irresistible allure and unparalleled flavor.
Our Purveyor
The booth where I buy my mushrooms typically offers hen o’ the woods, oyster, shiitake, cremini, and portobello mushrooms. They sell them in pairs, so this week I picked up a couple of containers of oyster and shiitake for my wild mushroom sauce.
My wife wanted this sauce prepped and ready to go before our guests arrived, so I did everything up to adding the cream, shut it down, and waited for the guests to arrive, and the pasta was 10 minutes from being al dente.
I used some pancetta, an Italian form of bacon, to add an extra layer of flavor, but if you prefer a vegetarian option, you can omit it. I made a big batch of this sauce for eight people — the ingredients below are for 4 to 6 people, but it depends on how you are serving it.
We served it as a side dish and not the main course, so the portions were smaller.
This is a relatively simple dish to prepare at home, and the results are fantastic because the sauce is incredibly rich. You don’t need much to fill you up. I think you’re going to enjoy this one. I did.
9 Responses
Can dried, reconstituted mushrooms be used?
Hi Denise, of course but the flavors will be a little different.
Sounds Delish – can’t wait to try!
A wonderful fall recipe. Thanks for the post! It looks great.
Can you freeze this sauce?
Boy oh Boy….This sounds delicious! I will try this recipe this week.
Going to put the mushroom sauce over pork tenderloin Italiano,yum delish!
Delicious!!
Thanks Jen.